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The Colonel’s Biscuits
From Modern cookery, in all its branches, 1884
Serves 6
Store in a dry canister to preserve crispness.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
411Calories
9 gProtein
60 gCarbs
15 gFat
Full nutrition (24 nutrients)
Calories411 kcal
Protein9 g
Carbohydrates60 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Cholesterol40 mg
Sodium9.6 mg
Potassium141 mg
Calcium38 mg
Iron4.2 mg
Magnesium23 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 487. The excerpt below is the record exactly as published.
TIIE COLONEL^ BISCUITS. Mix a slight pinch of salt with some fine sifted flour ; make it intc a smooth paste with thin cream
Cook this with the app: pantry check, scaling, and the assistant.